Sauteed Brussel Sprouts With Shallots And Proscuitto

• 1 pound brussel sprouts - if they're the little ones (about the size of a nickel), leave them whole. If they're slightly larger cut them in half.
• 2 large shallots, chopped
• 8 pieces proscuitto, cut into 1 1/2 inch pieces - or more if you love proscuitto!

1. Cut the stems off the brussel sprouts and cut them in half if they are on the larger side.
2. Put the chopped shallots in a deep pan with olive oil and cook on medium until softened.
3. Add the brussel sprouts to the pan and brown them slightly, then turn the stove down to low, cover the pan and let them soften a bit. You may need to add a little more olive oil so they don't dry out.
4. Add the proscuitto and let it crisp up around the brussel sprouts. Cook for a few minutes on low so that all the flavors meld together. Throw some salt and pepper on them to finish. Serve and Enjoy!

brussel sprouts, shallots

Taken from food52.com/recipes/31197-sauteed-brussel-sprouts-with-shallots-and-proscuitto (may not work)